DRESSING:
1 (1-inch) piece peeled fresh gingerroot, finely chopped
3/4 cup creamy poppy seed salad dressing
2 garlic cloves, pressed
SALAD:
1 medium cucumber, scored, seeded and sliced
1 (6 ounce) package fresh baby spinach leaves
1 (12 ounce) package broccoli slaw mix
1 small red bell pepper, sliced into thin strips
CHICKEN MIXTURE:
1 pound boneless, skinless chicken breasts, flattened and cut into 1/2-inch cubes
1/4 cup snipped fresh basil leaves
1/4 cup peanuts, chopped
FOR DRESSING:
Finely chop gingerroot using Food Chopper. In Classic Batter Bowl, combine gingerroot, salad dressing and garlic pressed with Garlic Press; whisk until well blended and set aside.
FOR SALAD:
Score cucumber lengthwise using Lemon Zester/Scorer; remove seeds using The Corer™. Thinly slice cucumber; cut slices in half. Place spinach, slaw mix, cucumber and bell pepper in Simple Additions® Large Bowl; refrigerate until ready to serve.
FOR CHICKEN MIXTURE:
Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes. Heat Stir-Fry Skillet over medium-high heat. Lightly spray skillet with oil using Kitchen Spritzer. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts and 1/4 cup of the dressing; toss to coat.
TO SERVE:
Toss salad with remaining dressing; top with chicken mixture and serve immediately.
Yield: 8 servings
Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 35 mg, Carbohydrate 12 g, Protein 16 g, Sodium 280 mg, Fiber 3 g
VARIATION:
THAI CHICKEN STIR-FRY WITH RICE:
1 (1-inch) piece peeled fresh gingerroot, finely chopped
3/4 cup creamy poppy seed salad dressing
2 garlic cloves, pressed
SALAD:
1 medium cucumber, scored, seeded and sliced
1 (6 ounce) package fresh baby spinach leaves
1 (12 ounce) package broccoli slaw mix
1 small red bell pepper, sliced into thin strips
CHICKEN MIXTURE:
1 pound boneless, skinless chicken breasts, flattened and cut into 1/2-inch cubes
1/4 cup snipped fresh basil leaves
1/4 cup peanuts, chopped
FOR DRESSING:
Finely chop gingerroot using Food Chopper. In Classic Batter Bowl, combine gingerroot, salad dressing and garlic pressed with Garlic Press; whisk until well blended and set aside.
FOR SALAD:
Score cucumber lengthwise using Lemon Zester/Scorer; remove seeds using The Corer™. Thinly slice cucumber; cut slices in half. Place spinach, slaw mix, cucumber and bell pepper in Simple Additions® Large Bowl; refrigerate until ready to serve.
FOR CHICKEN MIXTURE:
Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes. Heat Stir-Fry Skillet over medium-high heat. Lightly spray skillet with oil using Kitchen Spritzer. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts and 1/4 cup of the dressing; toss to coat.
TO SERVE:
Toss salad with remaining dressing; top with chicken mixture and serve immediately.
Yield: 8 servings
Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 35 mg, Carbohydrate 12 g, Protein 16 g, Sodium 280 mg, Fiber 3 g
VARIATION:
THAI CHICKEN STIR-FRY WITH RICE:
Omit salad ingredients. Prepare dressing as directed in Step 1. Double the chicken mixture; prepare as directed in Step 3, stir-frying chicken in two batches. Toss chicken with all of the dressing. Serve chicken mixture over hot cooked rice prepared with Rice Cooker Plus.
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